Pepin cream of leak and mushroom soup

Tom Del Rosso

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Mar 12, 2013, 4:08:31 AM3/12/13

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http://youtu.be/Gc2kghrzX7E

He starts the soup at 4:13.

It looks like he added no seasoning, and doesn't mention it when he tastes.
Maybe editing.

But what really got me was his use of instant potatoes as a thickener. What
are instant potatoes made of?

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Julie Bove

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Mar 12, 2013, 7:10:49 AM3/12/13

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"Tom Del Rosso" <tom...@verizon.net.invalid> wrote in message
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Okay, I looked for the recipe. This is not it although it is his recipe and
it is for leek soup.

http://www.cookstr.com/recipes/leek-and-potato-soup-2

This appears to be it but it says adapted from:

http://bakingbites.com/2011/10/creamy-leek-and-mushroom-soup/

As you can see, no actual real potatoes are used in this recipe. Just the
instant. It does call for salt and pepper to taste. He did use a boxed
broth and he did taste the soup so it's possible that he felt that it needed
nothing further. I would probably have added pepper, but perhaps no salt.

I have used instant mashed potatoes to thicken soup many times. Even when
there were potatoes in the soup. Like a vegetable soup. Yes, you can use
an immersion blender in a soup and that can thicken it. But there are times
when I don't want to moosh up what is already in the pot. So it's quick and
easy to add a few flakes. And no, I don't thicken my soup all of the time.
But occasionally I do.

Robert

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Mar 12, 2013, 8:36:22 AM3/12/13

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"Julie Bove" <juli...@frontier.com> wrote in message
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At 2.01 he said he is going to make a creamy leek and potato soup. Leek and
Potato is the essential soup, but he is adding mushrooms.

This is his leek and potato soup from essential Pepin More then 700 all time
favorites.

Hot or Cold Leek Soup

Serves 6

The creamy hot version of this quintessential French leek and potato soup is
called Parmentier. Served cold, with the addition of cream, the soup is
vichyssoise. If the vegetables are cut into 1-inch pieces and the soup is
served hot, it is a potage Parisienne. Be sure to use the green as well as
the white part of the leeks, after trimming them to eliminate any damaged or
wilted sections. The green leaves lend color as well as taste and texture to
the soup. Chervil is the classic herb of choice for garnishing the hot soup.
If it's unavailable, use another fresh herb of your choice.

2 tablespoons olive oil
1 large or 2 medium leeks (about 10 ounces), trimmed (leaving most of the
green), split, washed, and cut into 2-inch pieces
1 medium onion, sliced
6 cups homemade chicken stock ([>]) or low-salt canned chicken broth
1� pounds potatoes, peeled and cut into 2-inch pieces
1 teaspoon salt, or to taste
� teaspoon freshly ground black pepper

FOR HOT SOUP
3 tablespoons unsalted butter Croutons, for garnish
� cup fresh chervil leaves

FOR COLD SOUP
1 cup light cream
3 tablespoons chopped fresh chives

Heat the oil in a medium pot. When it is hot, add the leek and onion and
cook over medium heat for about 5 minutes, until they soften and begin to
brown lightly. Add the stock, potatoes, salt, and pepper and bring to a
boil. Boil for 30 minutes, or until the potatoes are tender.

FOR HOT SOUP: Add the butter to the soup. Puree the soup with a hand blender
or process it in a food processor. (You should have about 7 cups.) Serve
immediately, garnished with croutons and a sprinkling of chervil leaves.

FOR COLD SOUP: After the soup is pureed, cool it, then stir in the cream and
chives and refrigerate until chilled.

Pepin, Jacques (2011-10-18). Essential Pepin: More Than 700 All-Time
Favorites from My Life in Food (p. 12). Houghton Mifflin Harcourt. Kindle
Edition.

Robert

Message has been deleted

Pete C.

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Mar 12, 2013, 10:17:06 AM3/12/13

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Tom Del Rosso wrote:
>
> http://youtu.be/Gc2kghrzX7E
>
> He starts the soup at 4:13.
>
> It looks like he added no seasoning, and doesn't mention it when he tastes.
> Maybe editing.
>
> But what really got me was his use of instant potatoes as a thickener. What
> are instant potatoes made of?

Instant potatoes vary from product to product, some are dehydrated
potato and nothing else, some are "complete" and include dehydrated
dairy, shortening and seasoning ingredients.

Julie Bove

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Mar 12, 2013, 10:32:54 AM3/12/13

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"Robert" <racemaildro...@yahoo.com> wrote in message
news:khn7jd$cp0$1...@dont-email.me...

But I don't think that is what he made. This show was Fast Food My Way.

graham

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Mar 12, 2013, 10:40:35 AM3/12/13

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"Pete C." <aux3....@snet.net> wrote in message
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Pepin must have found a brand to his liking. I've found that every brand of
"pure" instant tater I've tried has an unpleasant taste so I'd rather go to
the trouble of using a real one in the recipe.
Graham

Ophelia

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Mar 12, 2013, 12:38:23 PM3/12/13

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"graham" <g.st...@shaw.ca> wrote in message
news:A7H%s.112196$LX2....@newsfe31.iad...

> Pepin must have found a brand to his liking. I've found that every brand
> of "pure" instant tater I've tried has an unpleasant taste so I'd rather
> go to the trouble of using a real one in the recipe.

When I have mashed potato left, I dehydrate it. That stuff is useful to
drop bits into soup for thickening.

--
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http://www.helpforheroes.org.uk/shop/

sf

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Mar 12, 2013, 1:23:07 PM3/12/13

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On Tue, 12 Mar 2013 04:08:31 -0400, "Tom Del Rosso"
<tom...@verizon.net.invalid> wrote:

> http://youtu.be/Gc2kghrzX7E
>
> He starts the soup at 4:13.
>
> It looks like he added no seasoning, and doesn't mention it when he tastes.
> Maybe editing.
>
> But what really got me was his use of instant potatoes as a thickener. What
> are instant potatoes made of?

It's quicker than boiling up more potatoes to use as thickener. If
you want to do it the old fashioned way, I'm sure he won't stop you.

--
Food is an important part of a balanced diet.

sf

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Mar 12, 2013, 1:24:35 PM3/12/13

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On Tue, 12 Mar 2013 04:10:49 -0700, "Julie Bove"
<juli...@frontier.com> wrote:

> I have used instant mashed potatoes to thicken soup many times. Even when
> there were potatoes in the soup. Like a vegetable soup. Yes, you can use
> an immersion blender in a soup and that can thicken it. But there are times
> when I don't want to moosh up what is already in the pot. So it's quick and
> easy to add a few flakes. And no, I don't thicken my soup all of the time.
> But occasionally I do.

I used to thicken clam chowder with instant, but I have plenty of time
to wait for the potatoes to break down now.

graham

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Mar 12, 2013, 1:51:25 PM3/12/13

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"Ophelia" <Oph...@Elsinore.me.ku.invalid> wrote in message
news:khnlt7$46h$2...@dont-email.me...

>
>
> "graham" <g.st...@shaw.ca> wrote in message
> news:A7H%s.112196$LX2....@newsfe31.iad...
>
>> Pepin must have found a brand to his liking. I've found that every brand
>> of "pure" instant tater I've tried has an unpleasant taste so I'd rather
>> go to the trouble of using a real one in the recipe.
>
> When I have mashed potato left, I dehydrate it. That stuff is useful to
> drop bits into soup for thickening.
>

Good idea!
Graham

Robert

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Mar 12, 2013, 1:49:59 PM3/12/13

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"Julie Bove" <juli...@frontier.com> wrote in message

news:khne8g$kts$1...@dont-email.me...

He made it different. As he said at 2.01 " I make cream of leek and potato
soup, leek and potato is the essential soup but I will add mushrooms. He
also said he was going to do it in a way to make it very easy to do.

Robert

Tom Del Rosso

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Mar 12, 2013, 2:39:53 PM3/12/13

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What is the old fashioned way? Boil them separately and mash them in the
stock?

sf

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Mar 12, 2013, 7:40:36 PM3/12/13

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On Tue, 12 Mar 2013 14:39:53 -0400, "Tom Del Rosso"

<tom...@verizon.net.invalid> wrote:

> sf wrote:
> > On Tue, 12 Mar 2013 04:08:31 -0400, "Tom Del Rosso"
> > <tom...@verizon.net.invalid> wrote:
> >
> > > http://youtu.be/Gc2kghrzX7E
> > >
> > > He starts the soup at 4:13.
> > >
> > > It looks like he added no seasoning, and doesn't mention it when he
> > > tastes. Maybe editing.
> > >
> > > But what really got me was his use of instant potatoes as a
> > > thickener. What are instant potatoes made of?
> >
> > It's quicker than boiling up more potatoes to use as thickener. If
> > you want to do it the old fashioned way, I'm sure he won't stop you.
>
> What is the old fashioned way? Boil them separately and mash them in the
> stock?

Personally, I'd start the potatoes in the stock/water first because I
wouldn't want to waste any potato starch but you can do it any way you
want, including using leftover potatoes (baked, boiled or mashed) that
are sitting around in your refrigerator.

Gary

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Mar 14, 2013, 4:04:05 PM3/14/13

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Julie Bove wrote:
>
> I have used instant mashed potatoes to thicken soup many times.

As sw mentioned (I think), instant mashed potatoes are a refreshing change
from real ones occasionally. I keep a box on hand for....whatever. My last
use was to add a bit to *real* mashed potatoes once I added too much milk to
them. Just a TBS or two of the instant thickened it right up again. :)

G.